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what to do with radishes??

hi hounds,

i received a bunch of red radishes in my veggie delivery yesterday. other than sliced in a garden-type salad (which i've never been fond of), what else can i do with them?? hubby and i are really clueless when it comes to radishes!


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  1. I haven't tried this yet, but have heard you can braise them with delicious results, and they go well with roasts. I would do a recipe search for braised radishes. I believe Fine Cooking may have a recipe, too.

    Good luck!

    1. Along the same lines as Phurstluv, you can simply roast them. Braising means you won't have as much caramelization and you have to go through the trouble of finding a flavorful liquid to cook them in so in my opinion roasting is a much easier way to go. Simply trim the tops off, toss with oil, salt, pepper and put them in the oven until they are soft. You can basically treat them like carrots. Which if you think about it have a similar texture when raw and when cooked. Cooking really tones down the bite that many people aren't fond of. (I assume that's what you're talking about above?)

      You can eat the leaves too. The larger leaves tend to be a little tough and require some kind of cooking, but if they are still small and tender you can eat them raw in salads.

      8 Replies
      1. re: Fuller

        oooohhh... roasting sounds like a good idea. and yeah, i've never been a fan of the 'bite' of radishes.

        so, umm, do you cut them in half? quarters? or just leave them whole? unpeeled?

        1. re: lilaki

          I roasted a few bunches of radishes last week- came out awesome. Really didn't have the sharp bite as raw radishes.

          I cut of the tops and left them whole and unpeeled. I tossed them with olive oil, salt, and pepper. I let them roast for about 45 minutes.

          1. re: cheesecake17

            excellent! i will try that! thanks.

              1. re: eight_inch_pestle

                Yup. But I'm sure if you have something else in the oven at a different temp, it should be ok.

                BTW, my husband thought the radishes were beets!

                  1. re: lilaki

                    Both. I didn't tell him what they were, just put them in a small serving dish. As he was eating them he said he likes this 'new type of beet.'

          2. re: Fuller

            tks for the roasting suggestion. i roasted them along with some carrots, celery and red onions (basically, whatever veggies we got in our delivery) ...cooking seemed to mellow the radishes right now. but an interesting crunch still remained. yay!!

          3. Old school snack or app from Mr. James Beard: butter some good bread, top with thinly sliced radishes, and sprinkle with kosher or sea salt. I've also replaced the butter with goat cheese, and placed some chopped radish greens between the goat cheese and sliced radishes. This can be especially good if you run the bread under the broiler first and drizzle a little olive oil over the cheese.

            3 Replies
            1. re: eight_inch_pestle

              sigh, you've now got me craving a french baguette and some good butter with fleur de sel! ;)


              1. re: eight_inch_pestle

                I second (third?) the sliced thin on baguette with butter. Definitely the best use of radishes, especially if you're not a huge fan of the bite.

                The other way we serve them is just as simple: toss with olive oil and chunky sea salt. Eat with your fingers. Really delicious.

                1. re: thursday

                  That second way with radishes is probably especially good right now---as I find late winter/spring radishes milder than those you find later in the season. Might try that next week. Thanks, thursday.

              2. Braise them in butter or chicken stock. Delicious.

                1. The homely radish may be my favorite vegetable. And the best way to eat them is straight outta the sack sprinkled with a bit of salt.

                  I think one of these days I'm going to open a radish bar.

                  1 Reply
                  1. re: Perilagu Khan

                    Radish Bar: count me in on the soft opening night, Peril.

                    I pimp this recipe everytime a radish abundance query comes up, which is more frequent than one would think.
                    Simple and tasty:
                    Tangy, buttery radishes

                    3 tablespoons unsalted butter
                    3 bunches red radishes (about 25) -- leaves removed, stems trimmed, rinsed and dried
                    2 tsp. sugar, white or brown, brown being the better choice
                    2 tsp. good red wine vinegar, or to taste
                    1 1/2 tablespoons snipped fresh dill
                    fresh ground black pepper -- to taste

                    Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.

                    Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.

                  2. Fine chop shallots or small onion. Sweat in butter with a little fresh chopped thyme (dried works too). Add halved or quartered radishes (scrubbed but unpeeled), about 1/2 cup of some cooking liquid - water or broth - and salt to taste. Cover and simmer until cooked (about 5-10 minutes?) I also add some shelled edamame to this in the last few minutes. Remove solids to a serving dish and reduce liquid to a syrupy glaze. Drizzle over veggies. Fresh ground pepper on top and you're home. This is a paraphrase of recipe from Deborah Madison's Veg Cooking for Everyone. I may have modified it a lot over the years of making it. She also says to add radish greens at the end if they are fresh and vibrant. This goes very well with good bread and butter.

                    1 Reply
                    1. re: sweetTooth

                      I've braised radishes along with their greens. As long as the greens are fresh and not wilted, they are delicious. I believe one of the Lidia Bastianich cookbooks has a recipe for this.

                    2. I love them sliced and dipped in hummus! I hardly ever use pita or crackers for hummus anymore...all veggies pretty much now.

                      1. I had a lot of radishes last spring from the garden and I grated them into a slaw with apples Mixed together a little champagne vinegar, sugar, lime juice and cumin..so good on a fish taco

                        1. I made jello.

                          It was a tapioca maltodextrin demo I was doing with clarified butter and I wanted to do a modernized update to the French radis et beurre service that "eight_inch_pestle" alluded to as a James Beard snack.

                          They are good in a sandwich too, or lightly pickled as a condiment for other dishes.

                          1. I think this may originate from Marcella Hazan. You can make a pretty salad by layering thin slices of radish, cucumber and orange in concentric circles. Crumble some goat's cheese on top and make a simple olive oil and lemon juice dressing. Fresh, crunchy, light. I also like them plain with sea salt, especially on a warm summer day with a bloody caesar in the other hand. I've never even thought to roast or braise them - will definitely try that.

                            1. I love this radish-egg salad recipe, and make it often when my CSA box overflows with radishes. Slice radishes, add to chopped hard-boiled eggs, along with plenty of chopped parsley and a mustardy vinaigrette dressing. Very interesting twist on egg salad.

                              1. A variation to the butter-radish sandwich-- just dip radishes in softened butter and salt.

                                1 Reply
                                1. re: Procrastibaker

                                  That was going to be my rec. It's sooo delicious that way.

                                2. I've made this spread, from Sunset magazine, and it is very good. At least, my friends and I loved it. I think I will make it again this weekend.

                                  1. Just read about this the other day:

                                    "...eat radishes whole, raw, with anchovy butter (anchovies mashed into room-temperature butter, at about 50:50 or maybe 40:60, chilled for just a short time, so it is still malleable but not really oily).

                                    If you are unfamiliar with buttering radishes, you will think that sounds insane. You think I have gone St Ivel mad. It is delicious, though - I had it in France."

                                    Sounds like something worth investigating! :)

                                    Source: http://www.guardian.co.uk/environment...

                                    1. I'm a huge radish fan, and yes the tops are wonderful in a salad.
                                      I like to like them raw with salt, served with a handful of fresh spring onions. My parents had a huge garden when I was growing up, so these were always around when the garden was producing. I also love them chopped up fine, mixed with butter, scallion, salt pepper, smeared on a nice hearty roll, with a few thin slices of rare roast beef. A few leaves arugula, and what a sandwich~

                                      1. One of my favorite toppings for tacos is radishes (thin match sticks or sliced) tossed with salt, pepper, & tiny bit of olive oil and lemon juice or cider vinegar - also great in wraps this way - good crunchy foil to creamy avocado - and tossed this way with cilantro topping enchiladas after they're cooked